Name: Chicken Souvlaki Gyro Style
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Balsamic vinaigrette salad dressing - ¾ cup; Lemon juice - 3 tablespoons; Dried oregano - 1 tablespoon; Freshly ground black pepper - ½ teaspoon; Skinless, boneless chicken breast halves - 4; Seeded, shredded cucumber - ½ cup; Kosher salt - 1 teaspoon; Plain yogurt - 1 cup; Sour cream - ¼ cup; Lemon juice - 1 tablespoon; Rice vinegar - ½ tablespoon; Olive oil - 1 teaspoon; Garlic, minced - 1 clove; Chopped fresh dill - 1 tablespoon; Greek seasoning - ½ teaspoon; Kosher salt to taste - ½ teaspoon; Freshly ground black pepper to taste - ½ teaspoon; Pita bread rounds - 4 large; Heart of romaine lettuce, cut into 1/4 inch slices - 1; Red onion, thinly sliced - 1; Tomato, halved and sliced - 1; Kalamata olives - ½ cup; Pepperoncini - ½ cup; Crumbled feta cheese - 1 cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Souvlaki Gyro Style

1. Balsamic vinaigrette salad dressing - ¾ cup

2. Lemon juice - 3 tablespoons

3. Dried oregano - 1 tablespoon

4. Freshly ground black pepper - ½ teaspoon

5. Skinless, boneless chicken breast halves - 4

6. Seeded, shredded cucumber - ½ cup

7. Kosher salt - 1 teaspoon

8. Plain yogurt - 1 cup

9. Sour cream - ¼ cup

10. Lemon juice - 1 tablespoon

11. Rice vinegar - ½ tablespoon

12. Olive oil - 1 teaspoon

13. Garlic, minced - 1 clove

14. Chopped fresh dill - 1 tablespoon

15. Greek seasoning - ½ teaspoon

16. Kosher salt to taste - ½ teaspoon

17. Freshly ground black pepper to taste - ½ teaspoon

18. Pita bread rounds - 4 large

19. Heart of romaine lettuce, cut into 1/4 inch slices - 1

20. Red onion, thinly sliced - 1

21. Tomato, halved and sliced - 1

22. Kalamata olives - ½ cup

23. Pepperoncini - ½ cup

24. Crumbled feta cheese - 1 cup

How to cook deliciously - Chicken Souvlaki Gyro Style

1. Stage

In a small bowl, mix balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over chicken, seal, and refrigerate for at least 1 hour.

2. Stage

Preheat an outdoor grill for high heat.

3. Stage

Toss shredded cucumber with 1 teaspoon kosher salt; set aside for at least 5 minutes. In a medium bowl, mix yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.

4. Stage

Remove chicken from marinade and place on the preheated grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.

5. Stage

Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.